For the Chips:
Slice the fingerlings lengthways on the mandolin 1/8-inch thick. Rinse starch off sliced potatoes with cold water. Soak in cold vinegar for 12 hours. Drain and fry at 300° F until golden brown.

For the Tarama Aioli:
Emulsify oil into eggs, garlic, dill and mustard to make a basic mayonnaise. Fold in Tarama. Adjust mustard with the lemon juice and white vinegar.

To Assemble and Serve:
In a small serving bowl, top aioli with chips vertically.

* tarama refers to the salted and cured roe of the cod or the carp or cod